Vegetables

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Roasted Veggie Salad

Ingredients:

Zucchini
Sliced Baby Portabella mushrooms
Sliced Green bell pepper
Sliced Asparagus-(I use just the first 3 inches)
Garlic-broken and peeled into individual cloves
Fresh Basil-shredded
1 Tbsp. olive oil, or just enough to lightly coat
1 Tbsp. apple cider vinegar
Sea Salt and pepper to taste

Directions:

Place zucchini, mushrooms, bell Pepper, asparagus, and garlic in a bowl and toss in olive oil. Place on baking sheet and put in preheated oven @ 350 degrees for 10-15 minutes. Take out of oven and place back in bowl. To roasted vegetables, add shredded basil, vinegar, sea salt and pepper and toss. This salad is great hot, but you can also make a couple days worth and eat it cold.